Roll out the puff pastry into a sheet 1/4″ (0.5 cm) thick and put it in a tray. Cut the tomatoes, zucchini and peppers into thin round slices.
Arrange the vegetables on top of the puff pastry. Sprinkle thyme on top. Whisk the eggs and add the cream and salt.
Pour this mixture over the vegetables. Bake the pie for 20 min. at 392°F (200°C).